Nourishing Sausage Gravy

Yum, one of my favorite guilty pleasures is biscuits and gravy. Yup this Midwestern born girl has a hard time giving up her roots. What can I say you can take a girl out of the Midwest but you can’t take the Midwest out of a girl.

This was one of my favorite breakfast growing up. My mom made this whole wheat biscuits and veggie soy sausage. I loved her’s and thought that was how it was supposed to taste.

I would always be disappointed every time I ate it at my Grandma’s house or at a restaurant. My body just couldn’t handle the white flour and greasy nitrate ladened sausage.

Now that I don’t eat soy I’ve started making my own breakfast sausage. While my version is slightly modified from my mom’s version or your traditional one you’ll find in your grandma’s kitchen I love it all the same.

Nourishing Sausage Gravy

Serves 6-8 people

1 pound breakfast sausage

1 cup unbleached flour

1 tsp salt (Real or Celtic)

3 tsp black pepper

8 cups raw milk

Cover the sausage with the flour, salt, and black pepper, cook over medium heat. Stir until the sausage is completely coated and the flour is slightly browned.

Turn the heat down to low. Slowly pour in the milk. Gently whisk the milk into the flour and continue to stir until the gravy thickens. This will take about 10 to 15 minutes. Serve over biscuits, this is delicious with my soaked rye biscuit or my sourdough biscuits.

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About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

This is a total american thing, I think. I had never even heard of it till I went to Arizona one year. It was huge there! Funny how we can be next door neighbors and sometimes things just don’t translate. That being said, it does look heavenly.

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